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Sweet Bites: Cantaloupe-White Balsamic Sorbet

7/6/2017

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Cantaloupe Sorbet
Cantaloupe-White Balsamic Vinegar Sorbet - refreshing as a dessert or a palate cleanser
The Occasion: When the ladies who lunch are coming to your place.

I recently hosted a friend for lunch on a weekday. Quite a change from my usual refrigerator grab-n-go. We had a lovely salad plate, bread from Evanston’s amazing Hewn bakery, raspberry iced tea, and topped it all off with this cold, refreshing, sweet but light treat. How elegant!
What Makes This Special? Aside from the wonder that is homemade fruit sorbet, this particular recipe is special due to a splash of white balsamic vinegar and a pinch of sea salt. Just enough savory goodness to turn this frozen concoction into an adult-oriented delight. 
Serve With: Anything, really. It’s a nice light finish to lunch or dinner. I dressed it up with a few fresh blackberries – I like the color contrast as well as the flavor. You could make a slightly more elaborate dessert by adding a plate of cookies or fancy chocolates. 
PictureElegant crystal goblets for an elegant dessert!

​Set The Table:
With such a simple dessert, I like to glam it up by serving the sorbet in fancy crystal goblets.

Also nice would be vintage cocktail glasses or colorful depression glass berry bowls, or mid-century modern coffee cups – or anything interesting and/or quirky that you might find in the back of your cupboard. 

Click on the photo to take a closer look at the Mikasa crystal goblets at Entertaining Vintage.

The Verdict: This cantaloupe sorbet is extremely flavorful and very easy to make. I can’t say I tasted the white balsamic vinegar specifically but there was an unexpected and much appreciated depth of flavor. My guest and I did taste the sea salt and liked it very much. My grandpa used to put salt and pepper on his cantaloupe, so maybe I’ll add a touch of white pepper next time. Oh yes, there will be a next time!  Click on the photos to enlarge them and read the captions.
Print The Recipe- Cantaloupe-White Balsamic Sorbet
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Cantaloupe-White Balsamic Sorbet
Recipe source: Cooking Light
 
INGREDIENTS:
  • 1 pound chopped peeled ripe cantaloupe (about 2 1/2 cups)
  • 3 tablespoons white balsamic vinegar
  • 1/8 teaspoon kosher salt
  • 3/4 cup water, divided
  • 3 tablespoons sugar
  • 3 tablespoons honey

DIRECTIONS:
  • Process cantaloupe, vinegar, salt, and 1/2 cup water in a blender until smooth.
  • Combine sugar, honey, and remaining 1/4 cup water in a saucepan over medium; cook, stirring constantly, until sugar is dissolved, 2 to 4 minutes. Remove from heat, and cool 10 minutes.
  • Stir together cantaloupe mixture and honey mixture in a medium bowl until combined. Cover and chill until cold, about 30 minutes or overnight.
  • Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 4 hours.
  • Note: The sorbet is best on the day it is made, but fine for a day or two afterwards.
Cantaloupe-White Balsamic Sorbet
What's your favorite flavor of sorbet? Or do you say sherbet, or sherbert, or granita, or ice?
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